Greek Inspired Lamb Steak, Halloumi & Houmous Gyros and Chips

Remove the lamb steaks from your fridge to allow them to come up to room temperature. Season the lamb steaks with salt and pepper.

Meanwhile, trim the cucumber, then quarter lengthways. Chop widthways into small pieces. Halve the tomatoes. Zest the lemon (see ingredients for amount) and cut into wedges.

Peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks and roughly chop (discard the stalks).

In a medium bowl, combine the olive oil for the dressing (see pantry for amount) and half the lemon juice from the lemon wedges. Season with salt, pepper and sugar (see pantry for amount). 

Toss the tomatoes, half the mint and cucumber in the dressing and set aside.

Heat a drizzle of oil in a large frying pan on medium-high heat. TIP: Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once the pan is hot, carefully lay in the lamb steaks. Fry until golden, 2 mins each side, then transfer to a baking tray.

Roast on the top shelf of your oven for 5 mins for medium-rare. TIP: Cook for a few more mins if you prefer yours more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.

Give the frying pan a quick clean.

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Return the frying pan to a medium-high heat with a drizzle of oil. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Then remove from the heat.

Meanwhile, pop the yoghurt into a small bowl with the lemon zest, garlic (add less if you'd prefer to) and the remaining mint. Season with salt and pepper, then mix together.

Just before everything's ready, pop the flatbreads (1 per person) into the oven to warm through, 3-4 mins.